well... here's the menu for a batch of bbq i'm doin on sat afternoon.. what i need is about what time should i put each individual item in the bandera at 250-220 (220 at the top) for a 4pm eat time?
Here's the list.
1 10.55lb packer cut brisket,
2 racks of beef ribs (4.5lbs each)
1 6.31lb pork shoulder butt
and 1 5lb chicken (spatchcocked).
I know to put the chicken on the bottom.. and the brisket (or the ribs) on the top rack.. but what time should i start q-in up?
times i've figured for the brisket... start at 5am.. ribs shortly after (11 hrs)
pork butt about... 8am (8 hrs)
spatchcocked chicken...1pm (3hrs)
so what yall think?
Here's the list.
1 10.55lb packer cut brisket,
2 racks of beef ribs (4.5lbs each)
1 6.31lb pork shoulder butt
and 1 5lb chicken (spatchcocked).
I know to put the chicken on the bottom.. and the brisket (or the ribs) on the top rack.. but what time should i start q-in up?
times i've figured for the brisket... start at 5am.. ribs shortly after (11 hrs)
pork butt about... 8am (8 hrs)
spatchcocked chicken...1pm (3hrs)
so what yall think?